NUTRITIONAL ANALYSIS OF RESTAURANT FOOD ITEMS WHICH ARE EXEMPT FROM NUTRITIONAL LABELLING REQUIREMENTS:
TOTAL CALCIUM CONTENT OF FROZEN YOGURT AND TOTAL CALORIC CONTENT OF FROZEN YOGURT AND WHEAT MUFFIN

[ISBN 0-9741100-3-5]

$12.95 (US)

Format:

(22 Pages of Text + 12 Exhibits)

In accordance with the Nutritional Labeling and Education Act of 1990 (P.L. 101-535), Title 21 of the Code of Federal Regulations Section 101.9 requires that nutrition information relating to food shall be provided for all products intended for human consumption and offered for sale unless an exception is provided for the product in paragraph (j) of section 101.9. 21 CFR Section 101.9 (j)(2) states that the exception from nutritional labelling applies for food products which are served in restaurants or other establishments such as bakeries, delicatessens and retail confectionary stores.

The disclosure exemptions in the foregoing statute and regulations provide a huge loophole for restaurants in the United States. Restaurants may give higher priority to the taste of the food that they serve while ignoring or compromising nutritional quality. A wheat muffin served in a restaurant for example may be perceived as wholesome and delicious to a consumer who, because he/she lacks nutritional labelling information, is unaware that the total caloric content of the six ounce muffin is 500 calories or approximately 25% of the recommended average daily dietary intake.

This e-report provides a detailed description of the quantitative analysis for total calcium content of frozen yogurt, and total caloric content of frozen yogurt and wheat muffin. Individual analyses are conducted to determine fat, protein and carbohydrate content of these restaurant foodstuffs.